Eggless Mawa Cupcakes Recipe | Mawa Cake Recipe

Mawa Cupcakes are delicious cupcakes made with rich mawa (dried milk fat) and then topped with Pistachios. They are similar to mawa cake topped with blanched almonds which I already have on the blog.

Last week I was approached by Pagdandi Books Chai Cafe for a Bake Sale. They specifically had the requirement for Mawa Cupcakes.

I was a bit overwhelmed, skeptical, and happy all at the same time. Maybe I am crazy to feel all these emotions and much more together.

Apart from one small order for a friend last year, I don’t do commercial orders. So for me, it was unchartered territory.

I do have Eggless Mawa Cake posted roughly 3 years ago, a recipe learned in a Baking Class ages ago and egg is replaced by condensed milk here. Over the years, I have stayed away from using condensed milk as an egg substitute as my taste for it in baked goods has reduced, and find the flavor too strong. Exceptions being Tres Leche Cake.

So instead of baking the earlier recipe into cupcakes, I decided to try another one. I hopped over to Gayathri’s space for the same.

I used Wilton paper molds which are bigger and used pistachios to top it. Usually, cashews are used. This is rich and a recipe very close to Goan’s original recipe. The mawa can be made from scratch or bought from the market.

Mawa has a very short life so best to use it within 2 days of making or buying it.

The cupcakes were rich, soft & moist. Delectable in each bite.

When I took the batch to Pagdandi, I was pleasantly surprised by such a cozy corner in the hustle and bustle of the city. The interiors are earthy, the ambiance is welcoming and warm. I can spend hours over there stretching myself to sleep and dreams. :)

Vishal, the owner, promptly kept the cupcakes and was happy with the outcome. I hope his customers have been equally happy too.

How to Make Eggless Mawa Cupcakes/ Mawa Cake at Home?

Print Recipe

Mawa Cupcakes

Rich & perfect snack with tea/ coffee - Eggless Mawa Cupcakes.

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Course: Baking, Snack

Cuisine: Vegetarian

Keyword: Bakery, cupcake, eggless

Servings: 12 cupcakes

Ingredients

• ½ cup unsalted butter softened
• ¾ cup mawa
• 1¼ cup caster sugar
• ¾ cup yogurt homemade curd
• ¾ tsp cardamom powder elaichi powder
• 2 cup all purpose flour
• ¼ cup corn flour
• 1 tsp baking powder
• ¼ tsp salt
• 1 cup milk
• 2 tbsp pistachio pista, chopped

Instructions

• Preheat oven to 180 °C. Arrange Paper cupcake molds on a baking tray.
• Cream together butter and sugar until fluffy using electric mixer.
• Add mawa and beat well. Add curd and cream together.
• Add milk and mix until incorporated.
• In a bowl whisk together flour, corn flour, baking powder, cardamom powder and salt.
• Gently fold in the flour in 3-4 lots until all the flour is incorporated.
• Pour ½ cup batter into each cupcake mold. Sprinkle generously with chopped pistachios
• Bake for 30-35 minutes or until the cupcake springs back upon touching. Remove from oven and allow it to cool.

Notes

1. The molds were large size and I got only 10 Cupcakes, but if you are using regular size molds or liners then you would easily get 12 cupcakes.
2. Use mawa as fresh as possible. It should not be more than 2 days old.